Chilli Chicken Breast With Thai-Style Pesto Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Drain and rinse your chickpeas, add them to a baking tray with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and season with a pinch of salt

Put the tray in the oven for 15-20 min or until golden and crispy – these are your roasted chickpeas

Meanwhile, add your bulgur wheat to a pot with plenty of boiled water and a small pinch of salt (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Meanwhile, chop your Thai basil roughly, including the stalks

Strip your mint leaves from their stems, then chop them finely and discard the stems

Chop your coriander finely, including the stems

Add your ginger paste, chopped Thai basil, half your roasted peanuts and half the chopped mint and chopped coriander (you'll use the rest later!) to a pestle & mortar

Add a generous pinch of salt and grind to a thick paste

Add your toasted sesame oil, rice vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] water and mix it all together – this is your Thai-style pesto

Tip: Alternatively, use a food processor!

Combine your chilli flakes (can't handle the heat? Go easy!) with the juice of half your lime[s] and your soy sauce in a small bowl – this is your chilli & lime marinade

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once the pan is hot, add your diced chicken breast and cook for an initial 4-5 min on each side or until golden

Add the chilli & lime marinade and cook for a further 2-3 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your chilli chicken

While the chicken is cooking, peel and finely slice your shallot[s]

Wash your salad, then pat it dry with kitchen paper

Add the sliced shallot, salad, and remaining chopped mint and chopped coriander to the cooked bulgur and give it a good mix up – this is your bulgur salad

Roughly chop the remaining roasted peanuts and chop the remaining lime into 1 wedge per person